News Release: Sunday, October 15th
News Release: Sunday, October 15th
News Release: Sunday, October 15th, 2017
From the MetroWines Email of Sunday, October 15th. Subscribers get ALL the news first!
** ALERT! You're Not Going to Like This **
You know how you procrastinate about tearing off a bandaid.
It's like that. Take a deep breath. We got to do this.
Andy Hale is leaving us. Well, kind of, sort of, not all the way...
Shortly after I won the Barbera smack down he comes up
with this bogus story about his wife, Christina,
is taking a promotion in Nashville and he must go with her.
SURE. Is that the best you can do?
But as it turns out, that's true.
Andy's last regular day will be November 10th
and his last Blind Tasting League (BTL) will be November 1st.
So, if you have never been to BTL. Now is the time.
And this will be Andy's Going Away For Now Party as well.
(Might be some wine. Maybe a little Barbera! Sorry. Had to say that.)
Most of Andy's family lives here in Asheville so he will be back, like a lot.
When he returns, he will host Pop Up BTLs @MetroWines.
Maybe a surprise class like only Andy can do!
And Andy will continue to post on the blog
We will miss Andy. The three of us, John, Andy and me worked it hard
as a team to put MetroWines on the wine map in a crowded market.
No one can replace Andy. That's a fact. And we know it.
But it is also a fact that the friendly knowledgable service will continue.
One of our customers told me that she will miss Andy because,
when she was new to town, Andy was the first one who really talked
with her and made her feel comfortable in her new world.
That is who we are. And that will continue.
You've got a friend @MetroWines.
Colpetrone, 2010 Umbria
Robert Parker's Wine Advocate
"The wine is pure, fresh and skinny on the spicy nose, light, nicely pure, yet intense, and very authentic on the palate, where it reveals a good freshness, nice grip, great tension and finesse. This is a ripe and very stimulating Blaufränkisch with ripe and very fine tannins. What a classic!"
MetroWines Note: OK. Let's just be honest here. Not that any of us are shallow
or unsophisticated but to the American ear, "blaufrankisch" is a little, well, weird
if not downright scary. Kind of makes you feel like it might have something to do
with Boris Karloff and a laBOREatory in Transylvania!
If we knew the grape as Franconia, ahhhh Franconia, as they do in Italy, we would be thinking a train ride passing fields of colored flowers. Well, whatever, we would not
be thinking smoking glass vials and a hunched over guy in a white coat!
Try to get past the name. In addition to what Robert Parker said,
you will find this bottle of, say it, Blaufrankisch, to be something like Pinot Noir
with spicy notes. The wine has good body, engaging aromas and, while smooth on the palate, there is still what you might call a tang!
FEAR NOT the BLAUFRANKISCH!
BUY TICKETS HERE!
News Release: Friday, September 29th, 1017
News Release: Thursday, September 28th, 2017
News Release: Tuesday, September 26th, 2017
News Release: Monday, September 25th, 2017
Gabrielle Collection is a series of boutique, luxury Napa Valley Cabernet Sauvignons and Proprietary Cabernet blends, that are invitingly and food complementary wines. They show the artistry of Winemaker Gabrielle in their balance, suppleness and distinction as she brings the magic of the soil and sun into a glass of wine.
Gabrielle believes blending varietals and vineyards achieves the most expressive wine. Drawing from the organically farmed estate vineyard in the Oak Knoll Appellation as well as other from select sustainably farmed vineyards, where the climate and soil are best suited to produce each varietal perfectly, she creates wines with richness and complexity.
We believe in a team approach to winemaking, as collaboration produces excellence.
Head of Winemaking and Master Blender
Gabrielle Leonhard was born in Germany, to a family with a long history of wine professionals and collectors. Her grandfather traveled the world exploring food and wines as a wine and food critic. Her mother was a wine chemist in Bordeaux, a food chemist and completed cooking school with a chef from the esteemed Cordon Blue Cooking School in France. A passion for quality ingredients and food preparation was a family heritage. Food and wine pairings were an ongoing topic at the family table. Gabrielle always dreamed of making wine.
Studies include Napa College/UC Davis viticulture program, sensory evaluation and olive oil sensory evaluation.
Wayne heads the production and harvest activities and is part of the blending team. He finds wonderful vineyard fruit sources and assures that fruit for Gabrielle Collection wines is top quality. He worked for his grandfather in the vineyard and cellar growing up and learned old world winemaking methods first hand.
Studies include Napa College/UC Davis viticulture program.
Kyle stresses harvest practices of selective picking: multiple passes to pluck fruit only at its optimum. He works closely with the vineyard crews to gently coax the flavors from the soil. Kyle is responsible for all the technical aspects of winemaking: picking decisions, fermentation, barrel selection, blending trials, bottling.
A native of Napa Valley, Kyle previously worked at San Clement Winery and Robert Craig Winery as Assistant Winemaker, producing several vintages of highly rated Cabernets. He manages the production of high-end boutique wines at the custom Crush facility, Bin to Bottle.
Viticulture: Wine is made in the vineyard. Everyone at Gabrielle Collection is dedicated to this principle.
Patrick Riggs, Jack Neal and Son’s lead Viticulturist and Head of Organic Farming, is the consulting vineyard manager of the estate vineyard. In collaboration with Wayne & Gabrielle, he oversees vine health and quality and implements strategies to keep the vineyards free from damaging pests and disease. Every year, we meet to make farming practice decisions with the goal of producing top grape quality that expresses the unique soil properties of the estate vineyard. Each vine is treated individually in regard to water; fertilizer and pest management needs, always focusing on organic and sustainable practices. Patrick earned a BA at the University of Wisconsin, Soil Science and Bacteriology and Masters degree in Plant Pathology from U.C. Davis.
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In 2000, Gabrielle made the decision to take the final step in adopting organic and sustainable farming and lifestyle practices. She attended seminars, hired consultants to assure that all aspects of this decision would be correctly implemented. After over 25 years in the horticulture industry already using non-pesticide practices, she wanted to incorporate the universality of sustainable practices, which include the land, workers, business practices and the environment.
“The entire estate functions as an integrated community: the grapes provide delicious wine, which pairs with fruits, vegetables, herbs and honey cultivated from the gardens, then gardens give health back to the vineyard. Providing housing to our workers strengthens the sense of a stable community and commitment to the land. All benefit!” -Gabrielle
Organic Practices: The vine cuttings are mulched and returned to the vineyard as compost, the garden plants and vineyard vines receive only organic fertilizers and sprays. After a decade of farming organically, the results are rewarding- no disease or insects have been present. The natural balancing of a diverse ecco system is working!
Minimal Use of Sulfur: The vineyard only receives sulfur treatment for a month- mostly in May, in comparison to historically traditional treatments from April through June/ July. Stylet oil is applied February-April, botanical mildew eating microorganisms are applied after May. This minimizes sulfur exposure to the environment as well assures that all sulfur residue will be absent at time of harvest. Minimal sulfur is added to barreled wine- just enough to keep the wine free of damaging organisms. The result is less environmental impact and less exposure to those who have sulfur intolerance.
Bio-Diversity: The soil attributes are accented by the bio-diversity of surrounding herb gardens, fruit trees and mature Eucalyptus trees. We believe that this diversity has maintained the excellent health in the vineyard- we have not had disease or insect pressure since planting in 2000- the entire estate transitioned to organic and sustainable practices that year.
Stewardship: The estate borders Dry Creek, a tributary into the Napa River, a major water source of the San Francisco Bay. We are very vigorous with our stewardship of the creek, exceeding organic regulations, taking into consideration the environment as a whole. For example, we use organic Stylet Oil instead of organic sulfur to spray against mildew in the spring as long as possible, and then convert to wetable powder. This avoids the sulfur drift of air-applied sulfur. Better for the creek, better for us!
News Release: Tuesday, September 19th, 2017
News Release: Saturday, September 16th, 2017
News Release: Tuesday, September 12th, 2017
Axios Napa Valley Cabernet Sauvignon 09-6pk 91 W&S
Truth "Cuvee de Fume" 13
Truth Napa Valley Cuvee Red 12 90JS
Worthy Napa Valley Chardonnay 14
Worthy Sophia's Cuvee Cabernet Sauvignon 12
A powerhouse collaboration between proprietor Gus Kalaris and winemaker Bob Egelhoff, Axios is a super premium Cabernet Sauvignon of Napa Valley "cult" status. Axios, meaning worthy in Greek, reflects Gus' vision to craft a wine of Bordeaux influence that represents the richness of its' Napa Valley origin. This wine was proudly served at a reception hosted by President Bush at The White House in March of 2002.Worthy is the second label of Axios - the super premium Napa Valley Cabernet Sauvignon. Axios is the the Greek word for worthy.
Worthy’s Cabernet Sauvignon dominated Bordeaux blend enjoyed overnight success when it stormed into the market in 2001. Over the years Worthy has been recognized as a household name in cult wines.
The label for Truth was the inspiration behind this wine's name. Looking at one's own reflection unveils the truth. This intriguing label was proudly displayed at the SFMOMA's exhibition "How Wine Became Modern" in 2010-2011. Beyond the packaging you will find an outstanding bistro style wine at a value price point.”
More about the owner Gus Kalaris: Gus Kalaris is the founder and owner of Constantine Wines, a wine distribution and import company founded in 1986 that has enjoyed a great reputation for premium offerings. Under his leadership, Constantine Wines has enjoyed decades of uninterrupted growth. Kalaris founded Axios, a luxury Napa Valley wine brand in 1999 to much acclaim. The success of Axios has spawned the Worthy, Truth, Kalaris and Telios brands. Gus, a Greek American, born in Washington, DC is fluent in the Greek language and dedicated to his heritage. Kalaris has received numerous awards and national recognition for his charitable endeavors and serves on many charitable and philanthropic boards including Cystic Fibrosis and the Cal Ripken Sr Foundation. In 2013, Kalaris purchased a home surrounded by over 10 acres of vineyards in Calistoga. His goal is to produce a world class Pomerol-style red blend from the estate under the Kalaris label.
Space will be limited to create an enjoyable experience for everyone. Please make reservations as soon
as possible to guarantee your seats. A credit card will be required to secure your seats.
Tomatillo Salsa Verde, Mountain Cantaloupe, Crispy Eggplant, Sumac Onions, Fresh Za’atar
Paired with 2016 Domaine Du Joncier, Cotes du Rhone Rose
Local Apple Muhamarra, Crisp Brussel Leaf, Chickpea Polenta, Whipped Chickpea, Pomegranate
Paired with 2015 Pfluger Biodynamite, Pfalz
Cashew Risotto, Crispy Tofu, French Horn Mushroom, Chanterelles,
Cumin-Citrus Carrot “Bacon”, Cranberry Vincotto
Paired with 2015 Maysara “3 Degrees” Pinot Noir, McMinnville
Lebanese Stuffed Japanese Eggplant, Farro Tabouleh, Grilled Zucchini, Butternut Squash,
Tomato “Demi-Glace”, Benne Seed Tzatziki, Lemon Tahini Dressing
Paired with 2012 Luigi Bosca “Los Miradores: Malbec, Lujan de Cuyo
Greek Baklava and Coconut Sorbet
Paired with 2008 Disznoko 5 Puttonyos, Tokaji
Join the Asheville School of Wine at Savory Thyme Cafe in the North Carolina Arboretum for a six course dinner inspired by the Italian tradition of celebrating the first grape crush of the harvest season on Sunday, September 17th, 2017 starting 3:30 with a Bubbles Reception.
BUY TCKETS HERE!
News Release: Wednesday, August 30th, 2017
Andy Hale, Education Director for The Asheville School of Wine @MetroWines, partnered with Chef Elliott Moss of Buxton Hall, for a one of a kind dinner for a wortyh cause last night at the home, we are proud to say!! of one of our customers! What Andy says of the event:
"It was a truly amazing night, one of the best dinner parties I have ever attended and I have been to a lot! And to make it even better, the event was for a special cause. The dinner party was an auction item at a benefit to support HADAYA raising funds to send girls to school in India. The winning bid garnered a dinner prepared and served by Chef Elliott Moss of Buxton Hall with wines paired by The Asheville School of Wine @MetroWines which I served and discussed with each course. The wines were from all over the world: Tazmania, Sicily, Spain, France and Portugal. It gave me the opportunity to dust off my old sommelier skills!" It was like having one of Asheville's best restaurants in your dining own room."